Did you ever find out if that was the problem and then achieved better results?
Somewhat the same happened to me on my first trial, although my temp was set at 2 °C. Extremely dry, nothing compared with the dry aged steaks I bought previously, which still had some nice flexible consistency.
The meat I used was Ebony Black Angus, and I think maybe the culprit is that it is just not thick enough of a piece of meat….I guess the total height of a steak is barely 7cm (i didnt use a ruler…but its really not very high compared to other strip steaks I had). And this added with 45 days led it to be too dry overall…
I think 25-30 days would have been a better choice for this meat.
If there is any other insight that would be great.
